Ingredients:

  • 1 lb butternut squash, peeled and cubed
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 cup whole milk ricotta, strained
  • 1/2 cup grated Parmesan cheese
  • 1 large egg yolk
  • 1 tbsp fresh sage, minced finely
  • 2 cups 00 flour
  • 3 large eggs
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • 6 tbsp unsalted butter
  • 15 fresh sage leaves
  • 1 tbsp fresh lemon juice

Instructions:

  1. Toss cubed squash with olive oil, salt, and pepper. Roast at 400°F (200°C) for 25–30 mins until edges are golden brown.
  2. Transfer roasted squash to a food processor and blend until completely smooth.
  3. In a bowl, fold the squash puree into the ricotta, Parmesan, egg yolk, and minced sage until the filling is cohesive and thick.
  4. Mound flour on a clean surface and create a well in the center. Add eggs, salt, and oil.
  5. Slowly whisk eggs with a fork, gradually incorporating flour from the inner walls until a dough forms.
  6. Knead the dough until smooth, then wrap in plastic and let rest for 30 minutes.
  7. Roll out the dough into thin sheets using a rolling pin or pasta machine.
  8. Place dollops of filling on one sheet of pasta, cover with a second sheet, and seal edges using a ravioli cutter or fork.
  9. Boil ravioli in salted water for 3-5 minutes until they float.
  10. In a wide skillet, melt butter over medium heat until it begins to brown and smell nutty. Add sage leaves and fry until crisp.
  11. Stir in lemon juice, then toss with cooked ravioli and season with salt and pepper.